|Sat Fat 2.8g||14%|
Heat a large lidded casserole and add some olive oil. Sauté the onions, garlic and ginger until soft then add the chilli, turmeric and garam masala.
Next add the aubergine, potatoes and lamb.
Pour in the water, bay leaves, tomatoes and lentils, season and stir well.
Put the lid on and simmer for 30 minutes.
Serve with another sprinkle of garam masala, some natural yoghurt and a good sprinkle of fresh coriander leaves
2 medium onions, sliced
2 cloves of garlic, crushed
1 thumb of ginger, grated
2tbsp garam masala
2 dry red kashmiri chillies
1tbsp chilli powder
½ aubergine, cut into cubes
300g baby potatoes, halves
100g red split lentils
400g tinned chopped tomatoes
320g lamb chops, trimmed and bone in
2 fresh bay leaves
Salt and pepper
Coriander and low fat natural yoghurt to serve
Sticky salmon topped potato noodles with pak choi
Why not create healthier noodles by spiralising potatoes. Not only does it make the potato quicker to cook but also adds a fun twist to your dish. Packed full of favours, the salmon is cooked in a delightful combination of garlic and ginger before having a delicious sticky sauce drizzled all over.
Looking for the perfect mashed potato recipe? Look no further! Taking just 5 minutes to prep this is easy for beginners!
Try this potato bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
Sublime smooth mash potatoes churned with mustard is a delightful counterpart to cod. Discover how to create the ultimate mustard mash in this easy yet impressive recipe.
This campaign was originally produced in the framework of a programme co-financed by the European Union